This section is from the book "Guide For Nut Cookery", by Almeda Lambert. Also available from Amazon: Guide to nut cookery.
Toast : strawberry.
Breads : rolls, graham gems, crisps.
Nut Foods : sliced nutmeato, nut butter.
Fruits : stewed (peach); fresh (pears and apples). Drinks : hot nut milk, peanut coffee.
Grains : wheaten grits.
Toast : nut foam.
Breads : corn-meal pancakes, beaten biscuit, graham rolls. Nut foods : sausage, nut butter. Fruits : stewed (cranberry); fresh (apples, grapes). Drinks : hot hickory milk, filbert coffee,
Grains : steamed rice with fig sauce
Toast : almond broth.
Breads : unleavened biscuit, raised bread, rolls.
Nut Foods : nut butter, fruitosia.
Fruits : stewed (cherry); fresh (bananas, plums). Drinks : hot nut milk
Soups : fruit.
Grains : pearl barley with fig sauce.
Breads : crackers, crisps, raised bread.
Nut Foods : vegetable roast, nut gravy, nut butter.
Fruits : stewed (strawberry or huckleberry); fresh (cherries).. Dessert : berry pie.
Soup : lentil.
Grains : granola with hot nut milk.
Breads : granose cakes, croutons, salt-rising bread. Nut Foods : mock veal loaf, nut gravy, nut butter. Fruits : stewed (plum); fresh (peaches and pears). Dessert : peanut cream cake.
Soup : peanut milk.
Grains : dry granose with malt.
Breads : croutons, buns, raised bread.
Nut Foods: nut meato steak with peanut gravy, nut butter. Fruits : stewed (peaches with cocoanut cream); fresh (grapes). Dessert : apple pie.
 
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